In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared mini bundt pan cavities or doughnut pan cavities, spooning about 2 generous tbsp. of batter into each cavity. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a rack to cool. Clean the mini-bundt pan or doughnut pan, then re-coat it with oil and sugar. Repeat with remaining batter.